Instant Pot Vegetarian Gravy

Instant Pot vegetarian gravy is a useful holiday-table staple when you want a smooth, savory sauce without meat. This version builds flavor with vegetable broth simmered alongside carrots, onion, celery, garlic, and bay leaf; the vegetables are strained out before a simple butter-and-flour roux thickens the broth. The result is a classic gravy texture with a vegetable-based foundation.

Choose the pressure-cooker method when you want the broth ready quickly, or simmer the vegetables on the stove for about 30 minutes. Either way, whisk the strained broth gradually into the roux so the gravy thickens smoothly. The recipe makes about 1½ cups, enough to pass with mashed potatoes, stuffing, or roasted vegetables.

Dr. J’s Kitchen

Instant Pot Vegetarian Gravy

No ratings yet

This vegetarian gravy simmers vegetable broth with aromatics, then thickens it with a buttery roux for a smooth, savory sauce.

Print Recipe Pin Recipe Favorite Favorited

Pinterest Facebook Share on X

Share Recipe

Servings: 1 cups

Course: Side

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

1x2x3x?

• 1 ½ cups low-sodium vegetable broth
• 2 carrots, peeled and chopped
• ½ onion, quartered
• 1 celery stalk, chopped into 3 pieces
• 2 garlic cloves, peeled
• 1 bay leaf
• ½ tsp kosher salt
• ¼ tsp ground black pepper
• 3 T unsalted butter
• 3 T all-purpose flour

Method

 

1. For the Instant Pot method, add the vegetable broth, carrots, onion, celery, garlic, bay leaf, salt, and pepper to the pot. Stir, seal, and cook on high pressure for 8 minutes. Quick release the pressure.
2. Strain the broth into a measuring cup or bowl and discard the vegetables. Set the Instant Pot to sauté and melt the butter. Sprinkle in the flour and whisk for 1 to 2 minutes to make a roux.
3. Slowly whisk the strained broth into the roux. Bring it to a low boil and cook until thickened; cancel the sauté setting and taste for seasoning.
4. For the stovetop method, simmer the broth and vegetables in a covered pot for about 30 minutes, until the vegetables are soft. Strain. In a clean pot, melt the butter, whisk in the flour for 1 to 2 minutes, then gradually whisk in the broth. Bring to a low boil and cook for 1 to 2 minutes, until thick.

Video

Notes

Dr. J uses an 8-quart Instant Pot and notes that a smaller model can also be used. The chopped vegetables do not need to be precise because they will be strained out.

Tried this recipe?

Let us know how it was!

Whisk the gravy smooth

Strain the broth before thickening so the finished sauce has a smooth texture. When you add the broth to the roux, pour gradually while whisking; this helps the liquid combine evenly and thicken without lumps.

Serving and storing

Serve the gravy with mashed potatoes, stuffing, or roasted vegetables. The source notes that cooled gravy can be frozen for up to two months in a freezer-safe container.

Can I make it without an Instant Pot?

Yes. Simmer the vegetables and broth on the stovetop for about 30 minutes, then strain and thicken with the butter-and-flour roux.

What happens to the vegetables?

They are strained out after flavoring the broth; the source says they can be discarded.

Watch Dr. J Make Instant Pot Vegetarian Gravy

Watch Dr. J make Instant Pot Vegetarian Gravy and see how it comes together.

Products used

As an Amazon Associate, I earn from qualifying purchases. These links may earn a commission at no extra cost to you.

Instant Pot Duo 7-in-1 Electric Pressure Cooker

Luvan 4 Cup Glass Measuring Cup

HOTEC Food Grade Silicone Rubber Spatula Set Kitchen Utensils

Pyrex 4-Cup Glass Measuring Cup

Makerstep Fine Mesh Strainer Set of 3